Food and water safety

Before you cook, assess the safety of your food. Toss out any food that may have come in contact with floodwaters. When in doubt, throw it out. Remember that the young and the elderly are at the greatest risk for food poisoning.

Frozen meat

If the food is still partially frozen, you can refreeze. If thawed and held at room temperature for less than two hours, cook and serve, or cook and refreeze. Otherwise, discard.

Frozen casseroles, stews, pies

If the food is still partially frozen, cook and serve immediately or refreeze. If thawed and held at room temperature for less than two hours, cook or reheat thoroughly and serve immediately. Otherwise, discard.

Frozen vegetables, fruits and juices

If ice crystals are still intact, refreeze, but there may be some loss in flavor and texture.

If thawed and held at room temperature for less than two hours, cook and serve. Juices can be refrozen.

If thawed and held at room temperature for more than two hours, discard if there's a mold or yeast smell.

Frozen dairy products

If the food is still partially frozen, cook and serve or refreeze. If thawed, discard.

Refrigerated foods

Food kept in an unopened refrigerator for 24 hours is still cold and remains safe.

Milk: Discard if unrefrigerated for more than two hours.

Fresh eggs: Safe unrefrigerated for five to seven days. Discard if shells are cracked or odor or discoloration is present.

Hard-boiled eggs: Discard if held at room temperature for more than two hours.

Fruits and vegetables: Normally safe as long as they look acceptable. Discard if mold or yeast smell develops.

Fresh meats: Discard after two hours at room temperature.

Lunch meats/hot dogs: Discard after two hours at room temperature.

Opened mayonnaise: Discard after two hours unrefrigerated because it is made with eggs. (Margarine is a better choice as a sandwich spread because of its longer shelf life.)
Canned goodsEat canned goods within two hours after opening can. Bulging, rusty cans should be discarded.